Name: Raspberry Mille-Feuille Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: French
Ingredients: 1 sheet of puff pastry (store-bought or homemade); 2 tablespoons granulated sugar (for sprinkling); 1 cup heavy cream, chilled; 2 tablespoons powdered sugar; 1 teaspoon pure vanilla extract; 1 pint fresh raspberries; Fresh mint leaves (optional, for garnish)

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Introduction

Raspberry Mille-Feuille Cookies are delicate, layered treats combining crisp puff pastry with light vanilla whipped cream and fresh raspberries. These bite-sized desserts offer an elegant and refreshing twist on the traditional mille-feuille, perfect for any occasion.

In the center, a stack of thin, light golden crepes folded into squares with a sprig of fresh green mint on top, surrounded by five small white bowls arranged in a loose circle on a white marbled texture: one bowl filled with bright red raspberries, one with fine white sugar, one with thick white cream, one with light tan sugar, and one with small beige sesame seeds; scattered green mint leaves add freshness to the clean, simple composition. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet of puff pastry (store-bought or homemade)
2 tablespoons granulated sugar (for sprinkling)
1 cup heavy cream, chilled
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
1 pint fresh raspberries
Fresh mint leaves (optional, for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface until about 1/8 inch thick. Cut the pastry into small rectangles approximately 1 inch by 2 inches.
Step 2: Place the pastry rectangles on a parchment-lined baking sheet and prick each with a fork to prevent excessive puffing. Sprinkle the tops lightly with granulated sugar.
Step 3: Bake for 10-12 minutes until golden brown and crisp. Let cool completely on a wire rack.
Step 4: In a large bowl, combine chilled heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer or whisk until soft peaks form, being careful not to overwhip.
Step 5: To assemble, place one puff pastry rectangle on a clean surface. Pipe or spoon dollops of vanilla whipped cream onto it, leaving space at the edges.
Step 6: Place a second puff pastry piece on top and add more whipped cream. Add a third puff pastry layer, then finish with whipped cream and top with 2-3 fresh raspberries.
Step 7: Garnish with a small mint leaf if desired. Repeat to assemble remaining cookies.

Tips & Variations

For extra flavor, lightly brush puff pastry with melted butter before sprinkling sugar.
Substitute raspberries with strawberries or blueberries for variety.
Chill the whipped cream bowl and beaters beforehand to help achieve stiffer peaks.
Use a piping bag with a star tip for a more decorative whipped cream finish.

Storage

Store assembled cookies in an airtight container in the refrigerator for up to 1 day to keep the pastry crisp and the cream fresh. For best texture, assemble just before serving. Leftover puff pastry layers can be kept separately in an airtight container for 2-3 days and crisped briefly in the oven before use.

How to Serve

A stack of four folded crepes is placed in the center on a white marbled surface, topped with a small bunch of fresh green mint leaves. Surrounding it are five small white bowls: one filled with bright red raspberries, another with white powdered sugar, one with light brown sugar, the fourth containing pale sesame seeds, and the last one holding smooth white cream. Scattered fresh green mint leaves are also placed around the setup. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

Fresh raspberries are best for texture and flavor, but if using frozen, drain them well and pat dry to avoid excess moisture that can make the pastry soggy.

How do I prevent the puff pastry from becoming soggy?

Pricking the pastry before baking helps minimal puffing and crispness. Also, assemble the cookies just before serving to keep the puff pastry layers crisp and flaky.